PRALINE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
- In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
- Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
- In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
- Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.
PRALINE PULL-APART BREAD
This classic monkey bread recipe results in sticky, sweet pull-apart rolls - with gooey caramel glaze and crunchy pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h25m
Yield 12
Number Of Ingredients 7
Steps:
- Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
- Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
- Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg
BREAD PUDDING WITH PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
PINEAPPLE PRALINE BREAD RECIPE - (3.5/5)
Provided by RuthLouise
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix. Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9x5-inch loaf pan. Sprinkle the remaining pecans on top and gently press into the batter. Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack. For the topping: In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. Bake as instructed. I have tried both (see second photo for the alternative method) and they are both yummy. Let it cool completely before slicing. Enjoy!
APPLE PRALINE BREAD
A delicious moist apple bread with a praline topping that is out of this world!
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
- In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
- Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
- Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
- Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
- While the bread is cooling make the praline topping.
- In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.
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PRALINE APPLE BREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
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5/5 (2)Calories 447 per servingCategory Bread, Brunch, Cakes, Dessert
- Preheat oven to 350°F. Butter a 9x5x3 inch non stick loaf pan or spry with baking spray. Set aside.
- In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda, apple pie spice and salt.
- In a separate bowl, use a whisk or an electric mixer to beat together buttermilk, sugar, eggs and vanilla. Add to dry ingredients beating until fully combined.
- Add apples and 1 cup pecans to batter. Mix well, pour into prepared pan. Top with remaining 1/2 cup pecans, pressing gently into batter.
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- Heat oven to 350°F. Spray bottoms of 3 mini (5 3/4x3-inch) loaf pans with no-stick cooking spray; set aside.
- Combine 1 cup brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add all remaining bread ingredients except apples; beat at low speed until well mixed. Stir in grated apples.
- Pour batter into prepared pans. Bake 38-45 minutes or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool 10 minutes; remove from pans. Place onto cooling rack. Cool completely.
- Combine 1/3 cup brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 2-3 minutes or until well mixed and smooth. Remove from heat; stir in pecans.
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